Manufacture of alimentary products.



PHILIP]? MULLER, 0F FRANKFORT-ON-THE-MAI'N, GERMANY.

MANUFACTURE OF ALIFEENTABY PRODUCTS; i

No Drawing.

Specification of Letters Patent. Application filed March 7, 191,0.Serial No. 547,771.

Patented ea. a, was.

dispensed with if a certain quantity of cane. sugar be added to thebuttermilk before the latter has been soured. The storage described inthe patent before named had for efiect to bring about the completeconver-, sion of the cane sugar and of the lime still remaining incombination with the casein after the souring of the buttermilk, andthus improved the digestibility and suitability of the food. Accordingto the presentinvention this complete conversion of the 01'1g1- nalconstituents of the food can also be effected by adding cane sugar tothe buttermilk before .thp latter has been completely soured, for thereason that the lactic fermentation (souring) then proceeds in pres enceof a larger quantity of sugar (71. 6. milk sugar and cane sugar). I

In consequence of the cane sugar being subjected to the process offermentation which occurs in the buttermilk, the liability of the foodto undergo fermentation durin its passage through the alimentary caniilis also considerably lessened; this result being the same as thatproduced by the prolonged storage of the intermediate product, accordingto the method described in the patent already mentioned. Hence, theintermediate product, obtained by subsequent treatment in the mannerdescribed in that patent can now be evaporated to dryness without thenecessity for further storage.

The phenomenon described above as resulting from the addition of canesugar previous to the souring of the buttermilk is also, found to ensuewhen whole milk .or skim milk is used in place of buttermilk.

The following example illustrates how the process of this invention iscarried out, if the desired alimentary product is to be used asa foodfor infants :"To 1 liter milk approximately grams of cane sugar arePHILIPP Mr'jLLnR, meradded before the milk has been completely soured.This mixture of'milk' andsu'gar is then subjected to souring. If theacidification has not advanced further, than 5 degrees according toThoerners scale (See Ohemikerzeitung, 1892, No. 80, and Mackzez'tung,1893, page 58), 1 5 rams of flour are added and the mixture obtained inthis manner is then heated and boiled under constant stirring, thenpoured, at a temperature of about 90 degrees centigrade, into previouslysterilized vessels and, when the vessels have been closed, heated for ashort time (say for 10 minutes) at a temperature of 100 degreescentigrade. -This heating (sterilization) has for its object to renderthe percentage of acid in the milk unalterable and giving a fixed andunchanging composition to the mixture soth'at 1t can be desiccated andstored without the risk of any appreciable chemical change taking placein the same manner as is the case in the process of the sai'dU. S.Patent 863081 but wlthout the storage of about 6 weeks. The

process described may also be performed in such a way that during theboiling of the mixture of milk, cane sugar and flour, sugar may again beadded and the mixture boiled again.

If thedesired alimentary food is to be used for feeding young animals(such for amount of the flour and sugar to be added must be suitablymodified so that it may correspond With the natural food of thesesuckling animals.

Having thus described my invention, what I claim and desire to secure byLetters Patcut, is-

1. The herein described process for the manufacture of an alimentaryproduct which consists in adding cane sugar to milk, souring' the milk,mixing the resulting prodnot with flour, heating and boiling themixture, then subjecting the product to sterilizaflour, heating andboiling the mixture,

example as calves and suckling pigs) the i 3. The herein describedprocess for the manufacture of an alimentary product which consists inadding cane sugar to buttermilk, souring the milk, mixing the resultingproduct with flour, heatin and boiling the mixture, then subjecting theproduct to sterilization in a closed vessel, substantially as and forthe purpose described.

4. The herein described process for the manufacture of an alimentaryproduct which consists in adding cane sugar to milk from which the fathas been removed, souring the milk, mixing the resulting product withflour, heatin and boiling the mixture, adding sugar during the heating 0eration and subjecting the product to sterilization in a closed .vessel,substantially as and for the purpose described.

5. The herein described process for the manufacture of an alimentaryproduct which consists in adding cane sugar to buttermilk, souring themilk, mixing the resulting product with flour, heating and boiling themixture, 'adding sugar during the heating operation and subjecting theproduct to sterilization in a closed vessel, substantially as and forthe purpose described.

6. The herein described process for the manufacture of an alimentaryproduct which consists in adding cane sugar to milk manufacture of analimentary product Which consists in adding cane sugar to buttermilk,souring the milk, mixing the resulting product with flour, heatin andboiling the mixture, adding sugar uring the heating operation, boilingthe mixture repeatedly, subjecting the product to sterilization in aclosed vessel, storing the sterilized product in a closed vessel andthen evaporating to dryness, substantially as and for the purposedescribed.

In' testimony, that I claim the foregoing as my invention I have signedmy name in presence of two witnesses, this 12th day of February 1910.

PHILIPP MULLER.

Witnesses RUDOLPH FRICKE,

ALBERT ROSMANN.

